Bohri Style Dal Samosa
• Samosa patti/dough strips to fill in the mixture
• 1 cup boiled tuaar/rahar/chicken or mutton mince
• Finely chopped spring onions
• Finely chopped coriander and mint leaves
• Finely chopped green chillies as per taste
• Salt as per taste
• Cooking oil
In the boiled tuaar/rahar daal, put finely chopped spring onions, coriander, and mint leaves with green chillies. Salt as per taste. Add the ingredients to the daal once it cools down. Fill the mixture in the samosa and seal it. Deep fry the samosa and serve with chutney or ketchup. (Sealing mixture—mix flour with water.)
• 1 cup thooli/dalia/porridge
• 1 handful raisin
• 3/4 cup jaggery
• 4 tbsp ghee
Pre-soak the thooli and keep aside. Soak the jaggery in water and once melted, strain. Keep it aside the water. Put ghee in a pressure cooker and saut the raisin. Put the pre-soaked thooli after straining out the water and mix well. Put the jaggery water in the thooli and pressure cook for approx 3-4 whistles. Garnish with sliced almonds and pistachio. It is ready to be served with sweet curd.
Khairoon Dholkawala is a homemaker. She shares with us some typical Bohri Muslim recipes. She believes in cooking food wholeheartedly. She was previously into bead works and embroidery, and is a passionate cook.